Friday, February 22, 2013

Mashers - Garlic Mashed Potatoes ala Alton Brown

So just how many posts can I make from a single three course meal... Three courses, three posts (but come back tomorrow to see the Parmesan Crisp get its well deserved due).

It really was a terrific basic meat and potatoes meal. The Garlic Basil Pea Pureewas a surprise BIG hit. And thatPan Seared RIB EYE STEAK with a Cognac Pan Sauce was among the best steaks I have ever had. Best of all, the entire meal came together so easy. The peas are done in advance, the potatoes are warming while you make the steak. 30 minute meal indeed!

Some times you are in the mood for a good steak.

But, who knew there was so much to making a great batch of mashed potatoes? Remember earlier in the week, I told you all that I had ordered a couple of mysteries and 2 HEAVY cookbooks from Amazon. My wife was not terribly pleased, as we are moving from paradise in just 10 days. Her comment, the savings from Amazon (free shipping if the bill is high enough) is going to get pretty expensive if I have to pay for weight penalties in my suitcase. Only way to justify the luxury of the books is to actually cook from them.

ThePan Seared RIB EYE STEAK with a Cognac Pan Saucewas the first pilot episode and the first chapter of Alton Brown's overview book of his FoodNetwork series, GOOD EATS. I am pretty familiar with cooking steaks, but I still learned quite a bit from the chapter (and the sauce recipe was amazing). The chapters are laid out like the TV show. Lots of science in the beginning, followed by practical use of the knowledge.

Chapter 2 is a great follow up to the steak chapter. What goes with a great steak better than great Garlic Mashed Potatoes? But, before the recipe, there was lots of info that I didn't know. Best of all was a clear explanation of the different types of potatoes, and why some are better for mashing, and some are better to dice and make potato salad (and once you know the difference, you can add texture to your mashed potatoes). Lots of discussion of starch and expanding granules to make fluffy taters. Basic stuff, not needed to follow a recipe, but valuable information if your goal is to become a cook.

Place all spud hunks in a 4 quart saucepan and add just enough cold water to cover. Add 1 tsp salt to the pot, cover and bring to a boil over high heat.

Meanwhile, combine the buttermilk, cream and garlic to a 2 quart saucepan and bring to simmer over low heat. Watch to make sure the mixture does not boil over. Stir occasionally.

When the spud water boils, ditch the lid, drop the heat to simmer and cook until the taters are easily crushed with tongs. Drain the potatoes well. The less moisture, the better.

Add the final teaspoon of salt, add 1/4 of the buttermilk mixture and start smashing.

As the spuds break down, add more of the buttermilk mixture. Remember these are smashed potatoes, not whipped potatoes. The red potatoes will mash well, the russet potatoes will mash slightly, but also some will remain whole, leaving a nice mixture of creamy potatoes with firm hunks floating. Mash to your desired results.

And Joy of Joys... Alton gives a second application (he does not give recipes, his are applications of the knowledge he gives in the first half of the show/chapter). This is an application for MASHER CAKES, made from left over Mashers!

Comforting, Warming, Delicious Scratch Made SOUP!

COOKIES!!! Bars!!! and Truffles!!!

Grilling Time Secret Extras

infuse recipes with this intoxicating concoction of hops and barley

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About Me

Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Just a little healthy eating, but always instructional and inviting. The suburban Cul de Sac is where it's at, and my back yard is the place to be!